Hi MadeByGirl readers! Its Teann from Teann Ingram Photography. Whenever I go to a restaurant, I always walk in thinking, I'll try a new item on the menu. But when the waitress comes to take the order, I panic and go with something classic instead. Last week, I actually tried a new item! Chickpea Fries, which I fell in LOVE with.
They are somewhat healthier than regular potato fries, though they are normally deep-fried so I think that might cancel out the "health" factor. Luckily, you can bake these fries too!
They are somewhat healthier than regular potato fries, though they are normally deep-fried so I think that might cancel out the "health" factor. Luckily, you can bake these fries too!
You can buy chickpea flour from a specialty store (I've heard Whole Foods has it in bulk) or grind dried chickpeas in a coffee/spice grinder, like I did here.
Remember to slowly sprinkle in the flour mixture while whisking constantly to avoid clumps. Switch to a wooden spoon and continue stirring until the mixture starts to separate from the walls of the pot.
While the chickpea mixture is cooling in the fridge, make the curry aioli. Make sure to SLOWLY add the oil to the egg yolk. This is the most crucial part.
Oh yum, look at the colour of those fries!
Now enjoy!
Chickpea Fries
1 cup chickpea flour, sifted 1 tsp salt 1/4 tsp pepper 1 tsp smoked paprika 1 1/4 tsp turmeric 2 cups water 2 tbsp olive oil Favourite oil for frying (I use peanut)
Curry Aioli *Note: This aioli contains raw egg yolks.
3 egg yolks pinch of salt pinch of pepper 1/2 lemon 3/4 cup lightly flavoured oil (I use safflower) 3/4 tsp turmeric 1/4 tsp cumin 1/4 tsp coriander
1. Grease an 8x8 square dish, set aside. Mix water with olive oil in a medium saucepan and bring to a boil. Meanwhile, whisk together chickpea flour, salt, pepper, paprika, and turmeric in a large bowl. Once the water is boiling, gradually add the flour mixture, whisking frequently to avoid lumps. Switch to a wooden spoon and continue to stir for about 5 - 7 minutes, or until the mixture separates from the sides of the pan. Pour mixture into the greased dish. Smooth and level with a wooden spoon. Set aside to cool for 10 minutes before placing in the refrigerator.
2. *If using the oven method, preheat oven to 425˚F. While the chickpeas' are cooling, its time to make the aioli. You can certainly whisk by hand, but its takes quite an effort. Instead, I use my KitchenAid mixer. (You can also use a blender or a food processor). Place the eggs in the bowl with the whisk attachment. With the mixer on high speed, SLOWLY add the oil to the eggs, one drop at a time. Wait for the oil to be mixed with the eggs before adding the next drop of oil. Continue this process until the eggs lighten in colour and the texture starts to thicken slightly. Once you have hit this stage, you can start pour the oil in a thin steady stream until all of the oil has been added. Add the rest of the spices and mix well. Store in the fridge until ready to serve.
3. Heat 1 inch of oil in a skillet over medium heat. Cut the chickpea mixture into strips, about 4 inches long and 1/2 inch wide. Fry strips on both sides until golden brown, about 3 minutes per side. Remove from oil and drain on paper towels. Place fries in a warm oven, while frying the next batch. Serve immediately with curry aioli.
*4. Line baking sheet with parchment paper and place chickpea strips, leaving 1 inch space between. Bake for 18 - 20 minutes or until crispy. Serve immediately with curry aioli.
-post by teann ingram
